JasonS
Knows what a fatty is.
- Joined
- Apr 11, 2015
- Location
- Carlsbad...
I’m using my OK Joe Highland for this cook. I’ve cooked a few briskets on my Weber’s with decent results, but always wanted to try one on a stick burner. This was a good weekend to give it a shot (I did this cook on Saturday), so I picked up a 12lb Prime Packer at Costco and went to work. I trimmed it up a bit and seasoned with Kosher salt and black pepper.
Here it is, ready to get loaded on the cooker.
I started the fire with a full chimney of KBB and started adding Red Oak splits shortly after.
This smoker runs best with smaller sized splits. I had the break these down from larger diameter splits.
This was my first time using some water in this smoker. I got my Thermoworks Smoke in place and got the cook started.
Looking good after 6 hours at 275*-300*
I wrapped it right after the previous pic.
2 hours later and its done.
I also had these Kurobuta Ribs cooking along side the brisket. Same S&P rub that I used on the brisket. These ribs took about 4 hours to get done. I will be having a taste of these later today.
I let the brisket rest for an hour or so while I cleaned up a bit. I finally got to slice it and have a taste.
This brisket was incredibly juicy, even after that long rest.
I’ll be chopping this up this afternoon and will get a better taste of it and will post my thought afterwards. All in all, I’m pretty happy with how it turned out and plan to enter this into the current TD. Thanks for looking!
Here it is, ready to get loaded on the cooker.
I started the fire with a full chimney of KBB and started adding Red Oak splits shortly after.
This smoker runs best with smaller sized splits. I had the break these down from larger diameter splits.
This was my first time using some water in this smoker. I got my Thermoworks Smoke in place and got the cook started.
Looking good after 6 hours at 275*-300*
I wrapped it right after the previous pic.
2 hours later and its done.
I also had these Kurobuta Ribs cooking along side the brisket. Same S&P rub that I used on the brisket. These ribs took about 4 hours to get done. I will be having a taste of these later today.
I let the brisket rest for an hour or so while I cleaned up a bit. I finally got to slice it and have a taste.
This brisket was incredibly juicy, even after that long rest.
I’ll be chopping this up this afternoon and will get a better taste of it and will post my thought afterwards. All in all, I’m pretty happy with how it turned out and plan to enter this into the current TD. Thanks for looking!
